Glazed Vanilla Pound Cake

Glazed Vanilla Pound Cake

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A simple pound cake glazed with vanilla icing can be the perfect finish to a show-stopping meal. Serve it topped with fresh berries for an amazing presentation.

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Time needed

30 min preparation + 55 min cooking

Serving Size / Yield

16 servings

Ingredients

  • For the Cake
  • 1 C. unsalted butter, softened at room temperature
  • 3 C. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. table salt
  • 1 1/2 C. granulated sugar
  • 2 1/2 tsp. pure vanilla extract
  • 6 large eggs
  • 1 C. sour cream
  • For the Glaze
  • 1 C confectioners’ sugar
  • 3 T. heavy cream
  • 1 T. light corn syrup
  • 1/2 tsp. pure vanilla extract

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Directions

Heat the oven to 325°F.
Grease and lightly flour the bottom and sides of a 10-cup fluted tube pan.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well blended. Beat the butter on medium-high speed with a stand mixer for 1 minute until smooth.
Add the sugar and vanilla bean seeds or extract and continue beating for 2 minutes until well combined and fluffy.
Stop to scrape the bowl as needed.
Add the eggs, one at a time, beating well for 30 seconds and then stopping to scrape the bowl after each addition.
Add half of the flour mixture and mix on low speed until just blended.
Add the sour cream and mix until just blended.
Add the remaining flour mixture and beat on low speed until just blended.
Scrape the batter into the prepared pan. Bake 50 to 55 minutes until the top of the cake is light brown and a cake tester or toothpick inserted in the center comes out with just a few small crumbs attached.
Transfer the cake pan to a rack and let cool for about 15 minutes.
Invert the cake onto the rack and lift off the pan.
Set the rack over a large sheet of waxed paper or foil.
Let the cake cool completely.

Glaze the cake:
In a small bowl, combine the confectioners’ sugar, heavy cream, corn syrup, and vanilla bean seeds or extract.
Stir until well blended, smooth, and shiny.
Spoon the glaze evenly over the top of the cake.
Let the glaze set for at least 1 hour before serving.
Store loosely covered at room temperature for up to three days.




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